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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Elegant enough to serve at a dinner party. Ingredients:
1 (10 ounce) can campbell cream of chicken soup |
1 tablespoon dijon mustard |
4 boneless skinless chicken breasts (chicken parts work just as well) |
1 cup fresh mushrooms, sliced |
1/2 cup carrot, diagonally sliced |
1 cup broccoli floret |
1/3 cup milk |
1 tablespoon vegetable oil |
1/8 teaspoon pepper |
Directions:
1. In a skillet over medium-high heat, brown chicken on all sides in oil.
2. Cover and cook over medium-low heat 10 min.
3. or until no longer pink.
4. Remove and keep warm.
5. In pan drippings, saute vegetables 5 min.
6. Stir in soup, milk, mustard, and pepper; bring to a boil.
7. Return chicken to pan.
8. heat over low heat, stirring occasionally, 5 min.
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